5g Riviana Minced Garlic
415g self raising flour
100g vintage cheddar, grated
500ml sour cream
415g Riviana Tuna Chunks in Brine
700g Riviana Sliced Black Olives
basil leaves, to taste
Riviana Canola Oil Spray
Preheat oven to 230°C. Combine garlic, flour, cheese, sour cream and milk in a large food processor/mixer, process until mixture forms a ball.
Remove dough and place on a floured board. Add tuna, olives and basil, mixing by hand until combined. Roll/pat until 3cm thick. Cut into desired shapes.
Place scones on lightly floured baking trays and spray tops with canola oil. Bake for 15 minutes or until golden. Serve topped with extra basil leaves.
Tips and hints:Add some Riviana Sun Dried Tomato Strips to the dough for extra flavour and colour